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Thursday, September 13, 2012

Real Food Series: Homemade Ricotta Cheese

from the pantry:2 litres of whole organic unprocessed milk150mls heavy creama few tablespoons of fresh lemon juicea few tablespoons of white vinegar (optional - depending on whether the milk curdles with only the lemon juice) sea salt to tastelet's begin:1. Place milk and cream in saucepan (I like to use enamel or ceramic pots - you can read why here)2. Heat over the stove on a medium heat, and bring to a rolling boil3. Lower heat and add lemon juice, use a whisk to stir for a few minutes as the milk and cream begin to curdle. Turn off heat. It may take some time for the milk to curdle - if it is not happening, add the white vinegar and give a stir with the whisk.4. Once the milk has separated into curds and whey, pour into a strainer covered with some cheese cloth/ muslin and allow to drain until most of the whey has drained out and you have your desired consistency. Be careful not to leave it too long or it will dry out.5. Transfer into a glass container and store in the fridge covered, for up to a week. Enjoy it warm (or cold) on some well toasted sourdough with a drizzle of honey or on its own with some stewed apples or tropical fruit for a delicious lunch. Have you seen my new food blog Digestible Kitchen? You can follow along here on facebook.